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Herbed Fennel and Onion

Total Time

Prep/Total Time: 30 min.

Makes

3 servings

Updated: May. 22, 2022

Wondering what to do with those fennel bulbs you brought home from the market? Try them in this aromatic and savory side dish that’s so rich, no one will guess it’s healthy. Vinegar adds a slight tang. —Meghann Minton, Portland, Oregon
Herbed Fennel and Onion Recipe photo by Taste of Home

Ingredients

  • 1 large sweet onion, halved and sliced
  • 1 medium fennel bulb, halved and cut into 1/2-inch slices
  • 1 tablespoon olive oil
  • 1 cup reduced-sodium chicken broth
  • 1 tablespoon minced fresh sage or 1 teaspoon dried sage leaves
  • 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 2 teaspoons balsamic vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  1. In a large skillet, saute onion and fennel in oil until crisp-tender. Add the broth, sage and rosemary. Bring to a boil; cook until broth is evaporated.
  2. Remove from the heat; stir in the vinegar, salt and pepper.

Nutrition Facts

1/2 cup: 109 calories, 5g fat (1g saturated fat), 0 cholesterol, 437mg sodium, 15g carbohydrate (6g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

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